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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Bliss

This Teriyaki Pineapple Chicken and Rice Stuffed Peppers recipe offers a delightful mix of sweet and savory flavors, making it a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffed Peppers
  • 4 pieces Bell Peppers Assorted colors for presentation
  • 2 cups Shredded Chicken Leftover chicken works great
  • ½ cup Teriyaki Sauce Store-bought or homemade
  • 1 cup Pineapple chunks Fresh or canned
  • 2 cups Cooked Rice Can substitute with quinoa or cauliflower rice
For Sautéing
  • 2 tablespoons Olive Oil Or sesame oil for an Asian twist
  • 2 cloves Garlic Minced, fresh preferred
  • 1 teaspoon Ground Ginger Fresh ginger can enhance flavor
  • ½ teaspoon Red Pepper Flakes Optional, adjust based on spice preference
For the Topping
  • ½ cup Shredded Cheese Mozzarella or cheddar, dairy-free if needed

Equipment

  • Large skillet
  • Baking Dish
  • aluminum foil

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and prepare the bell peppers by slicing off the tops and removing the seeds.
  2. In a large skillet, heat the olive oil over medium heat, add minced garlic, and sauté until fragrant.
  3. Stir in shredded chicken and cook until heated through. Then add teriyaki sauce, pineapple, ginger, and red pepper flakes, cooking for several minutes.
  4. Fold in cooked rice, ensuring even distribution, and season with salt and pepper to taste.
  5. Stuff the prepared peppers with the filling and drizzle a teaspoon of olive oil over the tops.
  6. Cover the baking dish with aluminum foil and bake for 25-30 minutes until tender.
  7. Optional: Remove foil and sprinkle cheese over the tops for the last 5 minutes of baking.
  8. Once baked, allow to cool slightly before serving garnished with fresh pineapple or green onions.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 40gProtein: 28gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 75mgCalcium: 200mgIron: 2mg

Notes

Use leftover chicken for easy prep. You can make these stuffed peppers ahead of time and bake just before serving for fresh taste.

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